Early every morning, the goats are milked by milking machines, with a farmer watching over to ensure the perfect condition of the milk coming from each udder to collect the best quality.
COLLECTION AND TRANSPORT
Once milking is complete, the milk is transferred to cold-storage tanks where it is stored free of any bacteriological aggressions. A few hours later, it is collected by isothermal tanker truck and taken to the processing centre in Tuineje (Fuerteventura).
ARRIVAL AT THE FACTORY
After a thorough analysis in the laboratory, the milk is unloaded into the storage silos from where, once pasteurised, it is decanted into individual preparation vats either to produce fresh cheese or cheese for curing.
Once the milk is in the preparation vats, it coagulates and the curd is cut over and over again until it reaches an even grain size of between 5 and 15 mm in diameter.
The excess whey is removed and the resulting solid is used to fill the moulds or empleitas, which are the receptacles that given the cheese its shape and size.
It is then pressed to expel any remaining whey and compact the curd.
Once the cheese has been removed from the mould, the process continues with salting, immersing it in brine to protect the cheese and give it firmness and just the right hint of salt.
RIPENING AND PACKAGING
The process ends with ripening, where the cheese is stored in chambers for periods ranging from hours to over 6 months, depending on the variety. During the ripening process, different rinds are applied to the cheese. These range from the traditional paprika or gofio, to natural rinds. This process, along with the previous one, depends to a great extent on our master cheese makers, true affineurs who, after many “turns”, ensure our customers are given the most awarded goat’s cheese in the world.